I love the tang of this curry, with a little bit of sweetness coming from the addition of a little sugar. 📋 What do we need? A handful of sultanas adds a little juicy sweetness to the dish, while brown sugar helps to caramelise the sauce. A sprinkling of flaked almonds gives a pleasant nutty crunch and spices such as garam masala add a little earthiness with a deep, yet subtle, flavour. You can even scatter some coriander for a final flourish. This makes the perfect curry dish for all the family.

Pathia is nowhere to be found where I live. There are lots of Indian restaurants. Lots. But no pathia. Which is a bit ridiculous. It’s tasty stuff. It would sell. If you’ve never tried it you really should. Birmingham Live reporter and takeaway lover Emily Collis put various supermarket curry sauces from a jar to the test. Living in Birmingham with numerous curry houses on her doorstep, she was keen to see whether any of these shop-bought jars could live up to her favourite takeaway. Our go-to brand for curry sauces has always been Patak's, though, when I thought about it, I couldn't remember trying any others. Keen to see if I could save a bit of money on our weekly shop, I put the branded balti jar sauce to the test against own-brand versions from supermarkets including Aldi, M&S, Asda and Lidl. Starting off with the well-known branded sauce Patak's, she wanted to see how the own brand versions compared, and according to Emily, one was a strong rival. Patak'sYou might be wondering how to store your curry, just in case you haven't managed to polish off the whole lot in one go. Well, there are a few things you'll want to bear in mind when it comes to storage.

You could also cook up a peshwari naan, for twist on the traditional. Or, how about a wonderfully refreshing cucumber raita, perhaps paired with some samosas as a starter? Let me just stress here that making the base sauce is not difficult at all. Your stove does most of the work. If, however you would like to make a curry house style curry without having to prepare a base sauce, I’ve got you covered. It also has immune system boosting properties and helps your body to digest more vitamins, minerals and nutrients (just think of all those mineral rich curry spices)! Pasanda sauce Somehow that sweet and sour tweak changes everything. Makes pathia it’s own dish. Amazing how a couple extra ingredients can change everything. Yasai itame – this incredible Japanese stir-fry is the perfect meal to make if you have lots of leftovers. So, feel free to throw in carrots, peppers, cabbage or even kale with your leftover meat and get sizzling!If you don’t have the time and you need to make your curry in a hurry, don't worry! There are plenty of great ready made sauces available that come close to replicating the taste of a homemade curry sauce . And then it seems it fell from favour. From Indian wedding to dinner at a local take-out restaurant. That’s quite a fall from grace. No offence to restaurants intended. Serving dishes – these stainless steel serving dishes will help you serve up an authentic Indian culinary experience

Heat the oil in a frying pan over medium high heat. When hot, add the star anise, cinnamon, cardamom pods and curry leaves. Fry for about 30 seconds and the add the garlic and ginger paste. If you’re a curry lover and you’re wondering what to do with the extra meat, why not get inspired with these other extremely tasty curry recipes: For this recipe, I've gone with lime as the sour element for this curry. Lime is a key element in many Thai curries, and is often used in Indian cooking too. In India, lemons and limes are interchangeable – if a recipe calls for lime, you can easily substitute it with lemon and vice-versa.

You can add the main ingredient/s of your choice to this pathia sauce. 

It’s sweet. And it’s sour. A little sugar. A little tamarind sauce. Sort of Madras spicing. That’s it really. Familiar. But different. The curry had a nice level of spice to it - it left my tongue tingling, but wasn't overpowering. The overall flavour wasn't quite as nice as the Patak's sauce, so we rated Asda's balti a 3/5. Aldi Now is a good time to add the main ingredient of your choice. Or you could just carry on and make the sauce so that you can add the main ingredient later. It’s a blend of a fresh vegetables like onions, peppers, ginger and garlic, chillies (green and red) and ground spices such as curry powder, cumin, turmeric, fenugreek, smoked paprika and ground coriander (you can also use fresh coriander), all cooked together to make up a terrific tasting sauce that can be frozen and used again and again.

The smooth pathia sauce is perfect for dipping your naan bread in and mixing into the pilau rice! Can I make ahead? Pasanda is an incredibly luxurious curry that has become more and more popular throughout the world. It’s no surprise then to discover that it has royal roots. However, as tamarind concentrate is not always easy to find. Lime & sugar will give you a similar sweet and sour flavour to the pathia sauce! Making Pathia Sauce Influenced by the flavours of Sri Lanka, this Ceylon sauce is so good! How is ceylon sauce based on Sri Lankan curries? Korai – a slow cooked dish popular in India, Pakistan and Bangladesh, korai mixes garam masala, chilli powder, coriander and crushed almond flakes for a mild to medium curry.This authentic dish has been adapted by Indians and is now selected as one of the UK's best curry dishes served in all British Indian restaurants. Ingredients The Patak's curry was nice - but didn't have as much flavour as some of the supermarket sauces (Image: Emily Collis/BirminghamLive) Also instead of keeping the fresh chilli peppers whole, roughly chop them, then blend them in with the sauce!